Venison Meatloaf
5 slices soft white bread
1-1/2 lb Ground venison
½ lb fresh sausage
1-1/2 cup finely diced onion
1 Tbl Salt
2 tsp pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp dry marjoram
1 tsp dry oregano
1-1/4 cups barbeque sauce
2 eggs (slightly beaten)
Preheat oven to 350 degrees.
Soak the bread slices in some water for a few minutes, then squeeze out as much water as possible and finely chop the bread. Remove the sausage from the casing and combine in a large bowl with venison and bread. Add the onion, salt, pepper, chili powder, cumin, marjoram, oregano, eggs and ¾ cup of barbeque sauce. Mix this all together with your hands and put in a 9-12 x 5-1/2 loaf pan. Cover the loaf with the remaining ½ cup of sauce. If the pan seems too full, you can always put some of the mixture in a small ramekin and bake that separately. Bake for 90 minutes at 350 degrees. Let it stand for about 15 minutes before slicing.
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